| Summary: | 碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 100 === The protein in the fish is hydrolyzed to free amino acids by its protease immediately after the fish death. Subsequently, the bacteria in fish’s intestine and surface transform these free amino acids to various amines, such as trimethylamine, tyramine, and histamine etc. Some of these amines are related to the odor or food poison, such as histamine, with inviolable and thermal stabile characteristics, is regards as the index for evaluating the safety of marine products. In this study, a coupled enzyme system which is composed of diamine oxidase and horseradish peroxidase is immobilized by arginate-calcium gel system in the micro channel of a PDMS-glass integrated microfluidic chip. The liquid sample is automatically suck in microchannel by capillary phenomenon thus reacts with immobilized enzyme system and shows pink visible signal which can be observed by naked eyes. This microfluidic system is capable to detect 40 ppm histamine standard solution in 30 min. Furthermore, the microfluidic system is capable to detect the histamine in the extract of mackerel which been stored in 25ºC for 30 hours equivalent of 843 ppm histamine in 30 min. The system is also capable to detect the lowest histamine in the extract of mackerel which been stored in 25ºC for 3 hours equivalent of 75 ppm histamine. The microfluidic chip presented in this study provides advantages like auto sampling, easy to use, compact size, low cost and visual observation of experimental result. Further study on reducing the reaction time will improve the competiveness of this integrated microfluidic chip as the alternative of the conventional methods on monitoring hazards of marine product.
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